Happy Saturday SMF buddies. My "Foodie Customers" busted my chops for being MIA for the last couple of weeks. I had to tell them about the 3 catering gigs back to back that kept me super busy. So today I fired up my smoker and grill. I made "Awesome Grilled Chicken" and Smoked St. Louis Ribs using almond wood. I will post my ribs in the pig section tomorrow. Here's my recipe and bbq-views. Enjoy and thanks for looking!
Here's the ingredients for my brine;
8 cups water
1 tablespoon hot sauce
1/4 cup soy sauce
2 tablespoons kosher salt
5 cloves garlic, smashed
sprigs of fresh thyme
1 orange
1 medium onion
1 tablespoon Juniper Berries
1 tablespoon Aleppo Pepper Flakes (you can substitute red pepper flakes if you want)
1 cup brown sugar
I sliced, diced, smashed and measured all the ingredients and added to a large container with 8 cups of water
I cut up 3 whole chicken into pieces and added to my brine. I refrigerated my chicken overnight for a maximum flavor punch....
I put the backs into a vacuum sealed bag and tagged it. Will freeze for future use like making chicken broth!
The next day I removed the chicken from the brine. I rinsed off each piece and drained on a wire rack lined with paper towels. I dried chicken pieces before I went to the next step.
I coated chicken pieces with Ranch Dressing. Tossed to make sure all the pieces were completely covered.
Then I sprinkled chicken pieces with MY "bird rub" - feel free to use YOUR favorite "bird rub". Make sure chicken is sprinkled on both sides with the "bird rub"
I placed all my chicken on a hot grill and grilled about 6-8 minutes or just long enough to get some grill flavor and grill marks on the chicken
Paint the chicken pieces with your favorite barbecue sauce on both sides.
I removed the chicken to a large baking pan and covered with foil. I will finish cooking my chicken in the oven today because I have 2 more batches to grill.
I cooked my chicken in a 325 degree oven for 40 minutes. The cooking time will depend on your oven. Just make sure you cook the chicken to the proper internal temp. My chicken just happened to be done when my 4 Cheese Mac n' Cheese was done so you know I had to sample both..........the flavor of both was off the charts delish!
I received my Maverick ET733 today in the mail thanks to Todd of A-Maze-N Products. It arrived at the perfect time. I ordered this product on-line and paid full price for it BEFORE I knew there was a "Christmas Offer" on the SMF site. I contacted Todd and he was kind enough to give me the Christmas discount. Now that is GREAT customer service! Thanks again Todd you are the best! I will have to buy something else so I can use my 10% off discount.........oh heck a girl can always use more smoking gadgets! Be Blessed SMF friends and have a Merry Christmas. Josie aka SmokinVegasBaby
Here's the ingredients for my brine;
8 cups water
1 tablespoon hot sauce
1/4 cup soy sauce
2 tablespoons kosher salt
5 cloves garlic, smashed
sprigs of fresh thyme
1 orange
1 medium onion
1 tablespoon Juniper Berries
1 tablespoon Aleppo Pepper Flakes (you can substitute red pepper flakes if you want)
1 cup brown sugar
I sliced, diced, smashed and measured all the ingredients and added to a large container with 8 cups of water
I cut up 3 whole chicken into pieces and added to my brine. I refrigerated my chicken overnight for a maximum flavor punch....
I put the backs into a vacuum sealed bag and tagged it. Will freeze for future use like making chicken broth!
The next day I removed the chicken from the brine. I rinsed off each piece and drained on a wire rack lined with paper towels. I dried chicken pieces before I went to the next step.
I coated chicken pieces with Ranch Dressing. Tossed to make sure all the pieces were completely covered.
Then I sprinkled chicken pieces with MY "bird rub" - feel free to use YOUR favorite "bird rub". Make sure chicken is sprinkled on both sides with the "bird rub"
I placed all my chicken on a hot grill and grilled about 6-8 minutes or just long enough to get some grill flavor and grill marks on the chicken
Paint the chicken pieces with your favorite barbecue sauce on both sides.
I removed the chicken to a large baking pan and covered with foil. I will finish cooking my chicken in the oven today because I have 2 more batches to grill.
I cooked my chicken in a 325 degree oven for 40 minutes. The cooking time will depend on your oven. Just make sure you cook the chicken to the proper internal temp. My chicken just happened to be done when my 4 Cheese Mac n' Cheese was done so you know I had to sample both..........the flavor of both was off the charts delish!
I received my Maverick ET733 today in the mail thanks to Todd of A-Maze-N Products. It arrived at the perfect time. I ordered this product on-line and paid full price for it BEFORE I knew there was a "Christmas Offer" on the SMF site. I contacted Todd and he was kind enough to give me the Christmas discount. Now that is GREAT customer service! Thanks again Todd you are the best! I will have to buy something else so I can use my 10% off discount.........oh heck a girl can always use more smoking gadgets! Be Blessed SMF friends and have a Merry Christmas. Josie aka SmokinVegasBaby
